Master Cook has been teaching for over 30 years. He is a 7th Degree Black Belt in Karate, a Master (Te-Ching) of Chinese Kung Fu and a Professor 8th Degree Black Belt in the Pierce Family Kung Fu System. He specializes in teaching Black Belts exotic forms and weapon systems. He has certified hundreds of Black Belt Instructors and has schools throughout the U.S., Canada and Mexico.

Jerry R. Cook started his martial arts training in 1971 in junior high with the study of American Boxing and Wrestling. In 1973, he studied Shotokan with Master Charles Dixon. In 1974, he trained in Kempo Karate and taught his way through high school, eventually receiving an honoree Black Belt from the A.K.K.A. In 1980, he studied Aikido under Master John Takagi at Glendale College. In 1984, he received a Black Belt in Okinawan Goju Ryu under Master Bob Alvarez. In 1987, he received a Black Belt under Master Gene Chicoine for Chinese Kung Fu. In 1990, he received a Black Belt in Budo Kan Ju Jitsu under Dr. Lindsay Anglen. In 1992, he began work with Master Jinheng Li receiving a Black Belt Master status.

Master Cook has won over 50 martial arts championships and has 165 traditional Chinese Kung Fu forms to share with other martial artists. Master Cook has schools throughout the United States, Mexico, and Canada.
In 1984, Jerry was District Representative for the World Ranking System. In 1987 he was Vice-President, Arizona Chapter of the National Shuai-Chaio Organization. In 1988, he was Chief Administrator and Head Instructor for American Shaolin-WuTang and the School of Five Form Fist. In 1992, he was Operations Manager and Head Instructor for World Martial Arts under Jinheng Li. In 1998, Jerry came to work with United Martial Arts in teaching, research and development under Michael J. Leoni. Currently he is teaching Blacks Belts & Master Instructors his wide range of knowledge.

“I would like to express a special thanks to my teachers, Kum Oak Yun, Paul Wong, and Kirby Ma; whose teachings and examples I am only now, after all these years, beginning to appreciate”.